Julia Busuttil Nishimura tops the weekend brunch favourite with velvety choc-nut spread and fresh fruit.
Whether you pair the fruit with caramel,chocolate or keep it simple,you’re sure to find an agreeable recipe among this bunch.
The only downside to this banana and caramel tart is you’ll end up eating more of it than you’d planned.
A twist on a traditional bread-and-butter pudding,this Vietnamese-inspired version uses coconut milk and bananas for a flavour blast.
These moist biscuits are a great way to use leftover or overripe bananas that isn’t just another batch of banana bread.
Don't feel you need to make the whole shebang here. Even without the cream cheese icing,this cake makes a great snack. Topped with the icing while still in the baking tray,the cake is a portable treat. For the full monty,swirl the miso caramel on top,as pictured,to add a distinctly luscious (and interesting) note.
Use this as your base recipe and juggle accordingly - you might prefer avocado to banana,orange to apple - to suit your own taste.
Tropical fruits and a good whack of nuts give this cake a real summer feel.
A warm dessert for a satisfying end to a winter's lunch or dinner,this pudding manages to be both deeply flavoured and not too rich for the kids. The bananas add a sweet,fruity base note against the dark chocolate,but can be omitted if the chilly weather means they're not mottling overnight in the fruit basket. The pouring cream is essential,so don't skimp on it.
The combination of bananas,condensed milk and crepes is a favourite Thai street food. Often served as crisp packages,this more classic French crepe style uses less oil and is a little easier to make.